Cobb Salads. Mmm.
Now, I realize Cobb Salads are nothing new or novel. I have little to offer in terms of changing it up. But, I think a good Cobb Salad needs few improvements or modern twists. Here I have just a couple tips for making your next Cobb salad a little better, and some yummy pictures.
The only truly unique element of this dish was the healthy, homemade dressing I made for the salad. It’s a bit like guacamole in dressing form and I could eat it by the spoonful. Blend avocado with olive oil, lemon juice, salt, pepper, and garlic, and you’re left with a really wonderful dressing full of healthy fats.
The Cobb Salads I made featured all of the standard ingredients, including bacon, blue cheese, tomato, hard boiled egg, and chicken, served atop a bed of chopped romaine lettuce tossed with fresh basil leaves.
To ease up on the prep work, I stopped at the Whole Foods salad bar on my way home from work to pick up a couple ingredients: chopped, cooked chicken for the huz’s salad [left], and tofu for mine [right].
The man-salad, with chicken:
And my salad, with tofu [below]. I am slightly obsessed with Whole Foods’ ‘eggless salad’ tofu! I realize my salad already has meat (bacon) and eggs, so it is in no way vegan nor vegetarian, but I just plain love the way this tofu tastes, and also don’t mind minimizing my consumption of meat and letting the veggies be the star.
Recipe from Cooking Light
- 1/2 cup diced peeled avocado
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3 tablespoons water
- Combine ingredients in a mini food processor; process until smooth.
- Serve with your favorite salad.